Optional selection of Fresh Fruit Platter, Variety of Homemade Breads, Fresh Baked Pastries, Cheeseboard, Cured Meat and Smoked Fish Platter, Fresh Muffins, Fresh Orange Juice and Smoothie.
Acai Berry Smoothie bowl with Homemade Cinnamon Granola (VG)
Banana, Peanut Butter and Oat Milk Smoothie Bowl with Homemade Chia Granola (VG)
American Style Fluffy Pancakes with Fresh Berries (VG option)
Smashed Avocado on Toast with Cherry Tomatoes, Chilli and Lime (VG)
Coconut and Cacao Chia Pudding with Passionfruit (VG)
Scrambled Eggs, Herb Tomatoes, Garlic Spinach stuffed Mushrooms
Potato Rosti with Herb Crème Fraiche, Poached Eggs and Smoked Salmon
Eggs Benedict/Royale/Florentine
Bircher Muesli (VG option)
Shakshuka
Breakfast Burritos
French Toast with Strawberries and Cream
Soft Boiled Eggs, Sliced Avocado, Spinach and Halloumi
Fruit and Peanut Butter Homemade Granola Bars
Cinnamon Rolls (VG)
Buffet Lunches
DIY Poke bowls – Spicy Tuna, Sesame Salmon, (teriyaki chicken alternative is possible), Sushi Rice, Wakame, Avocado, Ginger Pickled Cucumber, Edamame, Mango, Crispy Nori
Sea Bass Ceviche, Quinoa Black Bean Mango and Avocado Salad, Watermelon and Feta Salad, Fennel and Orange Salad with Pomegranate and Almonds, Tostadas
Chorizo Crusted Cod with Green Yoghurt Sauce, Roasted Med Vegetable Salad, Wild Rice Salad, Raw Broccoli Salad, Spinach and Strawberry Salad
Tiger Prawns, African Rice, Asparagus Beetroot and Goats Cheese Salad, Grilled Sweetcorn Salad, Charred Tenderstem Broccoli with Chilli and Garlic.
Pistachio Crusted Side of Salmon, New Potatoes, Green Bean and Radish Salad, Tomato and Burrata Salad, Avocado Dill and Cucumber Salad
Thai – Chicken Larb, Lettuce Cups, Rice Paper Rolls, Satay Sauce, Soba Noodle Salad, Asian Slaw, Prawn Crackers, Papaya and Beansprout Salad
Chateaubriand with Chimichurri, Smashed New Potatoes, Grilled Asparagus, Roasted Artichoke Salad, Beetroot and Fennel Salad, Spicy Carrot and Coriander Salad
Salt Baked Seabass with Samphire and Lemon Sauce, Hot New Potato Salad with Bacon and Wholegrain Mustard, Roasted Cauliflower and Chickpea Salad, Fennel and Apple Salad, Pea and Lettuce Fricasse
Grilled Yoghurt Chicken/Coronation Chicken, Grilled Tuna Steak, Tarragon New Potatoes, Lentils and Soft-Boiled Eggs, Heirloom Tomato Salad, Green Beans and Olives (Niçoise Salad)
Thai Turkey Patties, Iceberg Lettuce Cups, Miso Satay Sauce, Coconut Black Rice Salad, Steamed Bok Choi and Chinese Cabbage, Sesame Mange Tout and Soy Aubergine.
Fine Dining 3 Course Dinners
Starters
Thai Crab Salad with Pickled Radishes, Avocado and Seaweed Crisps
Wild Mushroom and Truffle Ravioli with a Sage Butter and Toasted Hazelnuts
Prawn Bisque with Linguine and Garlic Prawns
Homemade Tom Yum Soup with Tiger Prawn and Kafir Lime
Curried Scallops with Cauliflower Puree, Roasted Cauliflower, Chorizo Crumb and Pine Nuts
Seared Sesame Ahi Tuna Tataki
Beef Carpaccio with Rocket Pesto, Parmesan Shavings and Caperberries
Chilled Watercress Velouté with Smoked Mackerel and Crème Fraiche
Asparagus Spears with Truffle, Poached Egg, Hollandaise, Parmesan Crisp and Fresh Truffle
Fettuccini with Caramelised Pears, Gorgonzola and Walnuts
Classic Steak Tartare
Clam Acqua Aazza – Fennel and Chilli Clams
Salmon Fish Cakes with Rocket, Capers, a Fennel Slaw and a Tarragon Aioli.
Mains
Dukkah Crusted Lamb Chops, Israeli Couscous, Whipped Feta and Babaganoush
Miso Black Cod with Courgette Sauce, Edamame, Lime and Ginger Jasmine Rice, Crispy Oyster Mushrooms and Pickled Carrots
Beef Tataki with Ponzu, Pickled Cucumber, Noodles, Asian Slaw, Crispy Nori and Wasabi Mayonnaise
Grilled Sea Bass with Herb Crust and Lemon Beurre Blanc, Potato Galette and Braised Leeks
Beef Bibimbap – Spiced Beef Mince, Sushi Rice, Homemade Kimchi, Fried Eggs, Oyster Mushrooms, Mange Tout and Gochujang Sauce
Pan Roasted Monkfish with Tomato Confit and Basil Oil, Parsnip Puree and Blistered Garden Peas
Poached Salmon with Dill Mayonnaise and Asparagus, Roasted Fingerling Potatoes and Charred Romanesco
Veal Schnitzel with Grana Padana Sauce, Pomme Puree, Roasted Tenderstem Broccoli and Butternut Hasselback
Pan Seared Scallops, Wild Mushroom Risotto with Garden Peas, Roasted Baby Carrots and Crispy Presunto
Desserts
Lemon Curd Tart with Raspberry Coulis, Meringue Kisses and Vanilla Mascarpone
Dark Chocolate Fondant with Peanut Butter Ice Cream and Tahini Caramel
Deconstructed Mango and Passionfruit Cheesecake
Yoghurt Pannacotta with Grilled Peaches and Praline
Chocolate and Orange Tiramisu with a Cacao Nib Tuile
Yoghurt Pannacotta with Grilled Peaches, Raspberry Coulis and Praline
Chocolate and Salted Caramel Tart with Honeycomb and Vanilla Crème Fraiche
Mango and White Chocolate Mille Feuille
Raspberry and Chocolate Tart with Pistachio Pastry
Apple Tarte Tatin with Crème Anglaise
Classic Crème Brulee with Homemade Ginger Nut Biscuits
Individual Paris Brest – Choux Pastry with Hazelnut Praline Cream